Easy Chicken Enchilada Casserole

chicken enchilada casserole

This delicious recipe for Easy Chicken Enchilada Casserole pairs perfectly with the Table Red Wine.

Servings

8

Prep

15m

Cook

15m

Ingredients

  • 2 Cup Shredded cooked chicken

  • 1 Can (15 ounces) pinto beans, drained and rinsed

  • 1 Cup Medium salsa verde, divided

  • 2 Teaspoon McCormick® Cumin, Ground

  • 2 Teaspoon McCormick® Garlic Powder

  • 2 Teaspoon McCormick® Oregano Leaves

  • 4 Flour tortillas, 8-inch

  • 1 Package (8 ounces) shredded Mexican blend cheese, divided

  • 1 Container (8 ounces) sour cream, divided

Directions

1. Preheat oven to 400°F. Mix chicken, beans, 2/3 cup of the salsa verde, cumin, garlic powder and oregano in large bowl.

2. Spray 9-inch pie plate with no stick cooking spray. Place 1 of the tortillas in pie plate. Layer with 1/3 of the chicken mixture, 1/3 of the sour cream and 1/2 cup of the cheese. Repeat layers of tortilla, chicken mixture, sour cream and cheese twice. Top with remaining tortilla, remaining 1/3 cup salsa verde and 1/2 cup cheese.

3. Bake 15 minutes or until heated through. Let stand 5 minutes before serving.

 

*Recipe and Photo Courtesy of McCormick & Company, Inc.

 

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